Julie Le Clerc: Spanish sausage and chickpea soup

Picture / Carolyn Robertson

Serves 4

1Tbs olive oil
1 onion, finely diced
1/2 cup red wine
400g can tomatoes, chopped
2 cups chicken stock
400g (2 medium) waxy potatoes, peeled and diced
420g can chickpeas, rinsed and drained
3 chorizo sausages, thickly sliced
1 tsp sweet Spanish smoked paprika
sea salt and freshly ground black pepper
3 Tbs chopped fresh parsley

1. Heat a heavy-based saucepan, add oil and onion and cook for 5-8 minutes until softened but not coloured. Add the red wine and cook until reduced by half.

2. Add tomatoes, stock, potatoes and chickpeas and simmer for 10-15 minutes or until potatoes are tender.

3. Add chorizo and smoked paprika and simmer for 5 minutes for flavours to combine. Season to taste with salt and pepper and serve garnished with chopped parsley.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.